Difficulty: not ratedComments: The salmon cakes need to be handled with care when frying or they break apart.Preparation Time: 20-30 minsCooking Time: 20 minsNumber of servings: This makes about 15 little cakesServing suggestions: Try these with the Saxon cheese spread and salad.

These fish cakes are based on the osterhlaf (a seafood loaf). Salmon is mentioned by Ælfric (an English abbot, and prolific writer who lived around 955 to 1010) but other fish could be used. These are individual patties rather than one large loaf which is difficult to manage cooking on a modern cooker. The oatmeal gives them a light crunchy texture, quite different from fish cakes made with potato.

Ingredients

400g (14oz) salmon

1 large egg, beaten

1 tablespoon onion, minced/chopped

20-40g (3/4-1 1/2oz) oatmeal

2-3 tablespoons vegetable oil

Making and cooking it

Gently cook the salmon in a pan, it should still be firm but cooked through

Allow to cool a little(so the egg doesn't cook)

Chop up the onion

Beat the egg

Put the salmon in a dish and break it into small flakes with a fork

Add the onion and egg. Add the oatmeal, mixing with your hands. You have added enough when you can make firm patties

Make the mixture into patties about 2 inches or 5cm across

Heat a little oil in a frying pan

Add the patties and brown gently on both sides - keep the heat quite low or they will scorch. Take care when turning as they can break up easily

Remove and drain on kitchen paper while you cook the next batch

Once all the patties are cooked, serve them with watercress or seasonal vegetables